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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Skillet |
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Ingredients
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1 tbsp (15 mL) canola oil |
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2 shallots, finely chopped |
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1 lb (500 g) radishes, trimmed (about 2 bunches) |
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1 cup (250 mL) chicken or vegetable stock |
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2 tbsp (30 mL) granulated sugar |
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1/4 tsp (1 mL) each salt and pepper |
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1 tbsp (15 mL) lemon juice |
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1 tsp (5 mL) butter |
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Preparation
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In large skillet, heat oil over medium heat; fry shallots until softened, about 2 minutes. Add radishes, stock, sugar, salt and pepper. Cover and reduce heat slightly; simmer until radishes are tender, about 10 minutes. Increase heat to medium-high; uncover and cook until liquid is almost evaporated, 5 or 6 minutes.
Stir in lemon juice and butter; cook until radishes are bright pink and glazed, about 2 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 91 cal, 2 g pro, 5 g total fat (1 g sat. fat), 10 g carb, 2 g fibre, 3 mg chol, 365 mg sodium. % RDI: 2% calcium, 3% iron, 2% vit A, 20% vit C, 7% folate.
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Source
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Homemakers Magazine: June 2005
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